In Dutch oven brown beef over medium heat; drain off fat. Add onions, garlic and peppers; cook about five minutes, until almost tender. Add chili powder and cumin; cook one minute, until fragrant. Add tomato sauce and two cups water; bring to boiling. Reduce heat to medium-low; simmer, covered, for 10 minutes. Mash one of the cans of beans. Stir all beans into chili. Return to simmer; cook about five minutes. Remove from heat. Stir in chocolate until melted. Stir in 1/2 teaspoon salt and cilantro. Top with corn chips. Makes eight servings.